• Combine all of your salad ingredients into a mixing bowl and toss with as much dressing as you like.
  3 cups chopped kale, 2 cups chopped cabbage, 1 green onion, chopped, 1 medium carrot, grated

For the dressing

• Combine all of the dressing ingredients in a jar or a bowl and shake or whisk until well combined. Store any remaining dressing in the refrigerator for up to 2 weeks.
  ⅓ cup fresh lemon juice, ⅓ cup white balsamic vinegar, ½ tbsp Dijon mustard, 1 cup olive oil, salt and pepper to taste

For the nut brittle

• Place your nuts and seeds on a non-stick skillet and toast over medium heat until they become fragrant. Stir regularly to prevent burning.
  ¼ cup chopped walnuts, ¼ cup slivered almonds, ¼ cup pumpkin seeds, ¼ cup sesame seeds, 2 tbsp maple syrup
• Once you can smell the nuts and seeds toasting, pour the maple syrup into the pan and use a rubber spatula to mix everything around. Keep on heat for approximately 1 minute, being careful not to burn the syrup (stir constantly).
• Transfer the nut mixture to a sheet of parchment paper and spread into a thin layer. Allow to cool completely and then break into pieces. Add to the top of your salad. Any leftover brittle can be kept in a covered container for several days at room temperature.